Cut the peppers in half through the stem - don't remove the stem. Remove the seeds and membrane and brush with the olive oil, inside and out. Place the pepper halves in the prepared baking dish, cut-side-up.

Toss the diced tomatoes with the pesto sauce. Fill the pepper halves with equal amounts of the tomatoes. Sprinkle the tops with the olives, bread crumbs and cheese. Bake for 30 minutes, until the upper edges are charred and blistered and the bread crumbs are golden brown. Serve hot or at room temperature.